>>6524768While waiting OP's recipe, I'd say the utensils play a role there. I have a large paella pan (the brand is La Ideal) and a three ring propane gas burner where I usually lit up the center two. So I can move the more done ingredients to the sides when adding yet uncooked stuff in the center area.
>I would add lard or oil (depends), then start with fatty sausages first, then tomatoes, then shrimp, then zucchini, then peach.>salt and spices lastIt's not really blazing fast wok frying but more like frying on a large steel sheet where a heated location is well defined and well controlled. Large area is required to let out steam, i. e. to evaporate water through a thin layer of food stuff under cooking process.
Well that's how I think and do it anyway. :DDD
